I’ve never frozen tofu. Is there a point to doing that for cooking or is it just to keep it ‘fresh’? I do usually press it for an hour or so before cooking. I stick slices in clean dish towels between two cutting boards and weight with whatever is handy (cast iron pan, big cans of tomatoes, boxes of wine, whatever).
I’ve never frozen tofu. Is there a point to doing that for cooking or is it just to keep it ‘fresh’? I do usually press it for an hour or so before cooking. I stick slices in clean dish towels between two cutting boards and weight with whatever is handy (cast iron pan, big cans of tomatoes, boxes of wine, whatever).
Always always always use fresh ginger. :-)
Freezing makes it easier to press once thawed, and changes the texture to be a bit meatier and less jelly-like.